This seasoning variation was written for the site; it is not a kitchen-tested Mr. BBQ recipe. Use a stable holder and check doneness with a food thermometer.
- Serves
- About 4
- Chicken
- About 4 lb, fully thawed
- Grill temperature
- About 375–400°F
- Grill time
- About 75–90 minutes; thermometer decides
- Rest
- 10 minutes
Ingredients
Makes 1 chicken (about 4 servings).
- 1 whole chicken, about 4 lb, fully thawed; giblets removed
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp fine salt (reduce or omit for a pre-salted chicken)
- ½ tsp ground black pepper
- 1 standard 12 fl oz can of beer, opened and about half emptied
Instructions
Prepare the chicken
- Pat the chicken dry with paper towels; do not rinse it. Combine the paprika, garlic, thyme, salt and pepper. Brush the chicken with oil, then season the outside and inside the cavity. Tuck the wing tips back.
- Wash hands after handling the chicken. Keep raw poultry and its juices away from salads, cooked food and clean utensils.
Set up the grill and holder
- Use a stable beer-can poultry holder, a sturdy grill-safe drip pan, heat-resistant mitts and a food thermometer. Check that the lid closes with space above the upright bird. Follow the holder and grill instructions.
- Set up indirect heat at about 375–400°F. On a gas grill, turn off the burners directly beneath the pan and use the adjacent burners. On charcoal, bank the coals to the sides so none sit directly underneath.
- Fit the opened, half-full can into the holder, then lower the chicken cavity over it. Set the assembly upright in the drip pan and confirm it is stable before moving it to the indirect zone. A purpose-built poultry roaster with a liquid reservoir can replace the beverage can; follow its instructions.
Roast and check
- Close the lid and cook for roughly 75–90 minutes. Start checking at about 60 minutes, then continue as needed. Weather, grill performance and bird size change the timing.
- Use a food thermometer to confirm at least 165°F in the thickest breast and innermost thigh and wing, avoiding bone. Check both sides. Brown skin, clear juices and the clock are not reliable doneness tests.
Rest and serve
- With heat-resistant mitts, carefully move the entire pan to a stable heatproof surface, keeping the chicken upright. Rest 10 minutes. The holder, can and remaining liquid will be extremely hot.
- Hold the chicken securely with clean tongs and carefully lift it off the holder without tipping the can. Discard the remaining liquid after it cools. Carve with clean utensils. Refrigerate leftovers within 2 hours, or within 1 hour above 90°F outdoors.
Food safety for this recipe
- Never use a sealed can. Never grip a hot can with bare hands; avoid spills and steam burns.
- Grill outdoors, away from structures and combustible items. Keep children and pets away and stay near the grill while cooking.
- The picture shows a brief lid-open check. Keep the lid closed between checks and cook over indirect heat.
Tips
- Choose a stable holder that fits your grill. If the lid will not close, use a different cooking method instead of forcing it.
- This recipe does not promise that beer makes the meat juicier. The thermometer and heat control matter more than the beer brand.
Method & food-safety references
For the upright, indirect-grilling method, see Weber’s beer-can chicken guide. Our rub and preparation differ. We follow CDC chicken-handling guidance and USDA’s 165°F minimum for poultry; do not rinse raw chicken.
Grill safely
- Use a food thermometer. Beef and pork steaks, chops and roasts are safe at 145°F with a 3-minute rest. Ground meats need 160°F, and all poultry 165°F.
- Marinate in the refrigerator, not on the counter. To brush marinade on while grilling, use fresh marinade or bring the used one to a boil first.
- Keep raw and cooked apart. Put cooked food on a clean platter, never the one that held raw meat.
- Mind the heat. Keep cooked food at 140°F or warmer until serving, and don't leave it out more than 2 hours, or 1 hour when it's above 90°F outside.
- Set up the grill safely. Keep it well away from the house, deck railings and overhanging branches. Open a gas grill's lid before lighting it, keep kids and pets 3 feet away, and never leave a lit grill unattended.
- Clear grease and fat buildup from the grill and the trays below it. Built-up grease is a fire risk, and it's exactly what our grill cleaning removes.
Sources: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart and Grilling and Food Safety; NFPA, Grilling safety.